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Le Chaudron recipe
Risotto au potimarron
Red kuri squash risotto
⏱ 30 minServes 4Easy570 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
100 g (3½ oz)parmesan
50 g (2 oz)Butter
400 g (14 oz)Red kuri squash
1Onion
3 tbspFlat-leaf parsley
250 g (9 oz)risotto rice
100 ml (½ cup)white wine
1 L (4¼ cups)vegetable stock
2 tbspOlive oil
1 pinchSalt, pepper
- 100 g (3½ oz) parmesan
- 50 g (2 oz) Butter
- 400 g (14 oz) Red kuri squash
- 1 Onion
- 3 tbsp Flat-leaf parsley
- 250 g (9 oz) risotto rice
- 100 ml (½ cup) white wine
- 1 L (4¼ cups) vegetable stock
- 2 tbsp Olive oil
- 1 pinch Salt, pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
02 — Equipment
03 — Method
- Peel and finely chop the onion. Seed the squash and cut into 1 cm (⅜ in) cubes. Heat the stock and keep it just below a boil.
- Gently cook the onion in the oil and butter in a large sauté pan until soft and translucent. Pour in the rice and stir with a wooden spoon to coat the grains. Add the wine and keep stirring until absorbed. Add a ladle of hot stock, stir and cook until absorbed. Continue 15 to 20 minutes, stirring constantly and adding the hot stock a ladle at a time, each until fully absorbed.
- After 10 minutes, add the squash and half the parsley. Stir and keep cooking the same way until the rice is tender but still firm. Add the parmesan and a small ladle of stock. Adjust the seasoning and stir. Take off the heat, cover and let rest 2 minutes.
- Serve in a deep dish or very hot plates, sprinkled with the rest of the parsley.
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